Photo courtesy of Andiamo Ristorrante Italiano
By Amy Guerra
“Wow… looks amazing!”
“Oh, the bruschetta?You were talking about the food?” our server, David joked, in response to our admiration of each dish as it was placed on our table.
It was the type of afternoon that locals live for. It was a beautiful 75 degrees in the shade as we sat outside on the patio of AndiamoRistoranteItaliano, enjoying the great weather, the cool breeze and fresh brewed iced tea, waiting for the two dishes David had suggested: Penne Napoli and the Salmon Salad. We had high expectations;we were easily won over when within the first few minutes of our arrival, David brought us a plate of bruschetta, its thick squares of crusty bread doused in olive oil, bright red tomatoes balanced on top,drizzled with olive oil, garlic and a balsamic reduction.Undoubtedly, the gigantic slices had filled us up, but it didn’t stop us from trying the soft, fresh basket of bread with the olive tapenade, the small flecks of red bell pepper apparent in the marinated olive delicacy.
Soon after we’d made our way through the bruschetta and tapenade, the dishes arrived. The Penne Napoli was a combination of tender chicken breast, thin mushroom slices and garlic incorporated into a creamy alfredosauce and paired with perfectly cooked pasta. Tender, and creamy, the flavors mixed together to form an absolutely delicious dish.The salmon,resting on a bed of lettuce and paired with slivered onions and red bell pepper, was expertly caramelized on the outside, while tender on the inside.The tangy balsamic reduction emphasized the sweet tomatoes
throughout the salad.
David encouraged us to try the dessert and we did, without hesitation.Again, our expectations were high and again, we were not disappointed.David brought out two desserts, first—the tiramisu, sweet and creamy, with undertones of Brandy.Second, we tasted the Limoncello (Italian lemon liqueur) dessert— a smooth, creamy ice cream/gelato hybrid, tapered with ribbons of a Limoncello reduction.My colleague and I agreed that it was a nearly perfect dessert—sweet, cold and tangy.Like most things at Andiamo, the flavors were intense and sophisticated— a fair representation of everything Andiamo represents—the best of classic Italian, with a modern, elegant twist.
Andiamo is located at 1257 Shaw Ave. in Clovis, across the street from the Sierra Vista Mall.They have a full bar that’s open until 2 a.m. Thursday through Saturday, and offer a banquet space and catering. For more information, contact them at (559) 298-3196.